I’m delighted to invite you to the 1st International Conference on Fermented Foods to be held on October 27-30th, 2025 at the NOI Techpark, Bolzano, Italy. It is a unique worldwide opportunity with the best researchers of this specific field. The conference aims to provide a premier platform dedicated to exploring the multifaceted world of fermentation and to become undoubtedly the worldwide point of reference. This global gathering brings together leading experts, researchers, and industry professionals to delve into the latest advancements and innovations and future exploitation of the potential.
Fermented foods, cornerstones of human nutrition for millennia, have witnessed a great resurgence of interest due to their profound impact on human health, food security and safety, nutrition, industrial business, and sustainability. Because of this importance, fermented foods still face evolving challenges, such as how to advance tradition into future foods with different perspectives; how to steer the processes and guide the microbiomes; how to develop innovative biotechnologies to impact human health, the global food safety, and security and precision; and how to exploit the potential for dignifying food waste and reducing food loss and create the next generation of sustainable foods, also responding to the need of using non-conventional protein sources. Sharing knowledge and best practices globally is vital for accelerating this transformative transition.
A dedicated conference on fermented foods is essential to address these challenges and capitalise on the growing opportunities. By bringing together researchers, industry professionals, and policymakers, we can foster collaboration, advance scientific knowledge, and drive innovation in the production and consumption of fermented foods. We are committed to fostering a vibrant exchange of ideas and knowledge sharing among attendees from diverse backgrounds. Through keynote presentations, oral and poster sessions, and interactive workshops, we aim to create a stimulating environment for sharing knowledge, establishing synergistic collaboration, and supporting networking.
Join us as we embark on this exciting journey to unlock the full potential of fermented foods for a healthier and more sustainable future.
I look forward to welcoming you to this landmark conference!
Sincerely,
Marco Gobbetti,
Chief Scientist, NOI Techpark
Chair of the Conference
